7 hours ago, paulraphael said:
Mitch (Weinoo) was just telling me about this machine. I'd suggest seeing if any reviewers report how much overrun it generates. The older, popular Whynter machine supposedly spun fast and made fluffy ice cream. If this machine is similar, make sure you're ok with that.
Yes, indeed. There are a number of reviews out there, certainly on the older Whynter machines. I am basically interested in the newest Whynter because of it's smaller footprint and the fact that it will make 2 quarts; even if it won't make 2 quarts, it'll make more than 1.
QuoteThe dasher on the Whynter ICM-200LS Stainless Steel Ice Cream Maker rotates at 25 rpm, resulting in overrun of about 8%. This is the lowest of the three machines and produces ice cream that is slightly heavier and denser than that produced by the Cuisinart ICE-100 and the Breville BCI600XL.
I would think there might be some ice cream geeks who will love those reviews linked above, since they contain shit like this:
QuoteTo test the three machines, 3 ice cream mixes were formulated to contain 54.9% total solids, 23.3% milk fat, 10.8% milk solids-not-fat (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), 16.3% sucrose, and 4.4% egg yolks. All mixes contained fresh cream, fresh milk, skimmed milk powder, sucrose, and egg yolk solids. All mixes were heated to 72°C (161°F), held at that temperature for 25 minutes, cooled, and aged overnight at 4°C (39°F). Mix composition was kept constant for all 3 mixes but mix volume varied from 700 ml (0.74 quarts) for the Breville BCI600XL Smart Scoop Ice Cream Maker and the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker, to 900 ml (0.95 quarts) for the Whynter ICM-200LS Stainless Steel Ice Cream Maker. Results from the 3 tests can be seen in section 5.2 of this review.
